Combine yeast, sugar, salt, and 2 cups of flour in a large mixing bowl.

Add water and one tablespoon of oil to flour mixture and beat until smooth, approximately 2 minutes.

Gradually add 2 cups of flour, half a cup at a time, with mixer on low speed until dough starts to pull away from the sides of the bowl.

Turn dough out on to a lightly floured surface and knead for five minutes adding more flour as necessary to keep dough from sticking.

Coat mixing bowl with one tablespoon of oil and place dough in the bowl, flipping over so it is completely covered in oil.

Cover the bowl with a towel and let rest until it doubles in size - approximately 45 minutes.

Heat oven to 400°F and line a baking sheet with parchment paper.

Punch the dough down and cut into 16 pieces.

Roll each piece into a rope (just like with play-doh) lightly flouring your hands as necessary.

Wrap the ropes around the hot dogs making sure to pinch the dough together at both ends (dot the dough with water to help the ends stick).

Fill a large pot halfway with water and add baking soda. Bring the water and baking soda to a simmer.

Drop pretzel dogs into the water and simmer on each side for 30 seconds. Remove to parchment-lined baking sheet. Use a slotted spatula for the transfer.

Sprinkle with poppy seeds and repeat for remaining pretzel dogs.

Bake for 15 to 20 minutes or until golden brown.

Let cool for a few minutes before inserting sticks. Serve and enjoy!

Makes 16 pretzel dogs.